Shrimp Rice Soup Recipe


  • 2 tbsp Oil
  • 3/4 cup Rice
  • 5 cups Water
  • 2 tsp tsp Salt
  • 1 tsp Garlic paste
  • 1 Onion, chopped
  • 1 tbsp Lemon juice
  • 1 cup Coconut Milk
  • tsp Red Pepper flakes
  • 2 cups crushed Tomatoes
  • 1 Green Pepper, chopped
  • tsp Ground Black Pepper
  • cup chopped Coriander leaves
  • 1 kg medium Shrimp, shelled and cut in half horizontally


  1. In a large pot, heat the oil over moderately low heat.
  2. Fry chopped onions, green pepper and crushed garlic in heated oil until golden.
  3. Add the rice, red-pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 15-20 minutes.
  4. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp.
  5. Simmer, stirring occasionally, until the shrimp are just done, 5-8 minutes.
  6. Stir in the black pepper, lemon juice, and coriander.

Tip: If you like fish as white as popcorn, add lemon juice or milk to the liquid you cook it in.

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